3 Medium Potatoes
2 eggs
1 Medium stalk celery
1 medium Onion
¾ cup mayonnaise
1 ½ teaspoons white vinegar
½ teaspoon salt
dash of pepper
Method
1 Peel the potatoes, and cut into large chunks. Add 1 inch of water
to a large saucepan, cover and heat the water to boiling over high heat.
Then add in the potatoes. Cover and heat to boiling again. Reduce heat,
cook covered 20 to 25 minutes or until potatoes are tender. Drain and
cool slightly. Cut potatoes into cubes.
2 Place eggs in a medium saucepan with cold water and heat to boiling
over high heat. Remove from heat. Let stand for 18 minutes. Pour off
the hot water, then run cool water over them to prevent further cooking.
3 Peel and chop the eggs. Chop the celery. Chop enough onion to
measure ¼ cup.
4 Mix the mayonnaise, vinegar, salt and pepper in a large bowl. Gently
stir in the potatoes, celery and onion and the chopped eggs.
5 Cover and refrigerate at lease 4 hours before serving.
